Executive Chef - Toronto, Canada - Toronto Don Valley Hotel & Suites

Toronto Don Valley Hotel & Suites

Verified Company

Toronto, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Job Posting, Chef, Toronto Don Valley Hotel & Suites:

The Toronto Don Valley Hotel & Suites, is an Urban Resort located just outside the downtown core along the Don Valley Parkway.

It is well known as the gateway hotel to all Toronto has to offer. This Resort-Hotel, is the perfect complement to year-round, relaxation, fun and athletic appetites.

The 353 guest rooms and suites are complemented by 16,000SF of banquet spaces, DV bar | bistro and patio and seasonal pool bar.

The Resort is surrounded by trails, greenery and boast an indoor solarium pool and exterior heated outdoor pool. It is the perfect place to relax and rejuvenate during a visit to Toronto.

We are seeking a guest-orientated individual with the ability to motivate the culinary team, handle a great deal of tasks while staying calm and collected and be enthusiastic about elevating their career in a dynamic leadership role.

The Executive Chef will report to the General Manager, and is responsible for the supervision and control of the food services within the hotel, and will be required to follow all standards within agreed budgetary limits and parameters of the law.

Areas of responsibility in the culinary department will include a full service restaurant, bar, patio, banquet event space, and seasonal pool bar.

Responsibilities:

Will lead the culinary team in all aspects of food production, presentation and food service in line with guest expectations.
Preparation and implementation of approved annual budgets, expense lines, capital improvement and the achievement of set goals through financial management tools for the culinary department.
Menu engineering, ensuring that all menus are constantly updated, using descriptive text to encourage sales, paying special attention to seasonal availability
Ensure that all areas satisfy the most stringent hygiene requirements set by our Health Authority and that colleagues are WHMIS trained.
Ensure that all stocks are ordered to the correct quantities, quality and price and kept securely and safely
Hire, train and coach colleagues to company standards using effective portion control and pleasing presentation of all dishes. Mentor and foster a culture that is current on Industry trends.
Work closely with administration to ensure all accounting and payroll paperwork is submitted properly and in a timely manner
Report out on a regular basis to the General Manager and be able to use the company authorized software programs within a specific reporting dynamic.
Represent the property on all mandated conference calls and specific food and beverage meetings and webinars providing feedback where necessary.
Availability to work flexible hours and to take a "hands on approach" while working the line when required.
Working with our Sales & Catering team to help plan exceptional events, banquets, weddings and private inhouse parties.
Maintain company standards regarding vendors, the purchasing and procurement of all food and soft goods and adhere to all corporate purchasing agreements.

Job Requirements

Qualifications

University or College Diploma in a Culinary or Hospitality field, Red Seal.
57 years' combined experience as an Executive Chef or Sous-Chef in a fullservice property
FOODSAFE Certification or Provincial equivalent, WHMIS and first aid trained
Menu engineering and service design experience in a modern restaurant.
Demonstrated ability to lead and direct a team
Ability to examine and reengineer food and beverage operations, form new policies, and develop and implement new strategies
Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions required
Able to respond quickly in a dynamic and changing environment
Able to build and maintain lasting relationships with corporate departments, key business partners, and customers
Knowledge of cost analysis, fiscal management, and budgeting techniques